Peach jam for the winter: 28 simple recipes with photos

Most people associate peaches with the southern sun, sea and tender sensations. In terms of the combination of external attractive properties with usefulness and mild sweet taste, these fruits are difficult to find equal. Peach jam can retain most of these properties, and it will definitely awaken the most pleasant memories of the past summer.

What are the benefits of peach jam?

In addition to pleasant taste sensations, peach jam can deliver a lot of useful benefits to the body:

1. It relieves tension well after a hard day at work, especially when consumed regularly.
2. Can normalize metabolism and eliminate symptoms of anemia.
3. Can stimulate brain function and strengthen the walls of blood vessels.
4. Relieves painful conditions with low stomach acidity.
5. May help in the early stages of liver cirrhosis.
6. Characterized by laxative properties.

Calorie content of peach jam

Of course, traditional peach jam can hardly be called a dietary product. Its calorie content is 258 kcal per 100 g.

The contents of other main components are presented in the table:

How to make peach jam

Making peach jam is not particularly difficult.For this, a variety of technologies are used: cooking in one or many stages, infusion in sugar syrup and in its own juice, adding sugar, fructose, honey, preservative plant components and those containing alcohol additives. There is even a recipe for peach jam, according to which the fruits do not even have to be boiled, but can be used raw.

To enhance the thickness, jelly-forming components are often added to peach jam: pectin, gelatin, agar-agar.

For real classic jam, it is important to select peach fruits in the most suitable form, so that they are both ripe and still quite hard. Although there are recipes for making delicious jam from unripe peach fruits.

Fully ripe and soft fruits are more suitable for making jam or marmalade.

The peel of peaches, while velvety and pleasant to the touch, does not always taste delicious. But it contains a huge amount of useful minerals and vitamins. Therefore, each housewife must decide for herself whether to prepare jam from peaches with or without fruit peel. In addition, the peel often maintains the shape of the fruit in the dessert and prevents it from turning into a shapeless mass.

Peeling peaches is easy if you use the following procedure. First, each fruit is immersed in boiling water for a couple of seconds, after which it is immediately cooled in ice water. After such a “shake”, it is not at all difficult to remove the peel from the fruit; it practically peels off by itself. And to prevent the flesh of the peaches from darkening in air without the skin, it is placed in a solution with citric acid (1 tsp of lemon powder per 1 liter of water).

But most varieties of peaches are distinguished by their pit, which is almost inseparable from the pulp. There's no point in trying to pick it out by hand. It is better to use a knife or, in extreme cases, a spoon for these purposes. Moreover, it is better to trim the flesh from the pit on all sides with a knife.

Peach jam can be made from whole fruits, from halves and from pieces of different sizes.

When using hard or unripe peaches, they must be blanched before making jam. To do this, first use a toothpick or fork to pierce the fruits in several places so that they do not burst upon contact with boiling water. Then boil water, dip the peaches in it for 5 minutes and immediately cool them in cold water.

How much sugar do you need for peach jam?

Any varieties of peaches contain a lot of glucose and for this reason are almost never sour. This fact may please those who are watching their figure, because peach jam does not require so much sugar, and if you wish, you can do without it altogether. Usually the amount of sugar used is 2 times less by weight than the fruit itself.

But due to the fact that there is practically no acid in peaches, the shelf life of peach jam can be significantly reduced. In order for the workpiece to be preserved for as long as possible, citric acid is usually added to it before the end of cooking. Or add sour berries and fruits to peaches to make the taste of the finished dish more harmonious.

But at the same time, the resulting jam is stored, if possible, in a cold place: cellar, refrigerator. And its shelf life also decreases proportionally.

How long to cook peach jam

The cooking time for peach jam is not limited to any mandatory time frame. It all depends on the result they plan to get. As the heat treatment time increases, the density of the jam usually increases. But there are fewer useful substances left. Depending on the specific recipe, peach jam can be cooked from 5 minutes to an hour.

What do peaches go with in jam?

Peach has its own rather delicate and mild taste, which is not always advisable to interrupt with other fruits or berries. For those who are preparing peach jam for the first time, it is not recommended to get carried away with a variety of additives. It’s better to try mono-recipes, using only peach. And if you become satiated with this product, then you can try and diversify your taste sensations by using a variety of spices, nuts and fruits and berries that suit your taste. Close relatives, apricots, as well as many citrus fruits and other sour-tasting fruits and berries go well with peach. In the article you can find the best recipes for peach jam with a variety of additives.

What to do if the peach jam turns out liquid

When cooking peach jam, it may seem that it is too liquid. Firstly, you shouldn’t be afraid of this, because it will definitely thicken as it cools. Secondly, two main methods are used to thicken peach jam:

• increasing cooking time;
• increasing the amount of added sugar.

There is another way to make peach jam thicker - add any gelling components to it. This will be discussed in detail in one of the chapters.

Classic recipe for peach jam for the winter

In the classic version, the dish is prepared in several batches, leaving the workpiece to stand in the intervals between heat treatments. Although the process takes a lot of time, the peach jam turns out transparent, with whole slices of fruit.

You will need:

• 1 kg of peaches;
• 360 ml water;
• 1.2 kg granulated sugar;
• 4 g citric acid.

Preparation:

1. The fruits are washed and dried on a napkin.
2. If desired, they can be left whole or cut into halves, cutting out the bone.
3. From the water and sugar required by the recipe, syrup is prepared so that it acquires a completely homogeneous consistency.
4. Place the peaches in the syrup and cook for about 10 minutes, skimming off the foam and stirring the contents.
5. Remove the container with future jam from the heat and cool for 7-8 hours.
6. Then the heat treatment is repeated for the same amount of time.
7. After cooling again, the peach jam is heated to a boil for the third time and simmered over low heat for 20 minutes.
8. Allow the delicacy to cool, place it in sterile, dried jars, cover it with parchment paper or a nylon lid, and put it away for storage.

Making peach jam with anise

If you want to get a dish with a very unusual taste and aroma, then add 3-4 stars of anise (star anise) to the above recipe. They are added at the last stage of preparation and remain in it to decorate the dish.

For a sweet children's dessert, it is better to use star anise, since anise is not recommended for children under 12 years of age. In addition, star anise does not taste so cloying and has another valuable property for any jam: it prevents it from becoming sugary.

Quick peach jam for the winter without sterilization

The recipe is simple, primarily due to the relative speed of preparation. Since peach jam in this case is prepared in one go.

You will need:

• 700 g pitted peaches;
• 700 g granulated sugar;
• 2 tbsp. l. water.

Preparation:

1. Water is mixed with sugar and gradually heated until it is completely dissolved.
2. Gradually add peaches to the boiling sugar syrup and cook for a total of 40-45 minutes after boiling.
3. First you need to skim off the foam, then just periodically stirring the jam is enough.
4. When hot, the sweet delicacy is placed in sterile jars and hermetically sealed.

Delicious peach jam with vanilla (without lemon)

Using the same principle, you can prepare a delicacy with a very pleasant taste and aroma of vanilla. To do this, just add 1/5 tsp to the peach jam a few minutes before it’s ready. vanillin powder.

Peach jam with fructose

Using the same technology, you can easily prepare dietary peach jam with fructose. This delicacy will be especially important for diabetics. And those who only accept low-calorie dishes will love this peach delicacy. After all, the calorie content of one teaspoon of such a dessert is only 18 kcal.

Required:

• 2.2 kg of peaches;
• 900 g fructose;
• 600 g of water.

Peach jam with sterilization

This recipe can also be classified as a classic one, especially since many housewives still prefer to use sterilization. After all, it allows you to protect preparations for the winter from damage, especially when storing them under normal room conditions.

Required:

• 1 kg of peaches;
• 500 g granulated sugar.

Preparation:

1. Peaches are washed, the pulp is cut off from the pits and covered with sugar.
2. Mix carefully and leave in this form for at least 2-3 hours.
3. The fruits should release a lot of juice, after which the container with them is placed on heating.
4. Allow the future jam to boil for 5-10 minutes, set aside until it cools completely.
5. Place on the fire again and cook for about 10 minutes.
6. If the resulting dish is thick enough, then put the peach jam into clean jars, which are placed in a wide saucepan.
7. Pour moderately hot water into the pan so that its level reaches the hangers of the jars.
8. Cover the jars with sterile lids and turn on the heat under the pan.
9. After boiling the water in the pan, sterilize: 0.5 liter jars - 10 minutes, 1 liter jars - 20 minutes.

How to make peach and pear jam

Both peaches and pears are distinguished by their increased juiciness and sweetness. Therefore, adding water according to the recipe is not provided, and it will be difficult to do without citric acid.

You will need:

• 600 g peaches;
• 600 g pears;
• 5 g citric acid;
• 900 g granulated sugar.

Preparation:

1. The fruits are washed and the peels are cut off if desired.
2. Free from seeds and seeds, cut into small slices.
3. In a wide bowl, add sugar and wait for the juice to form.
4. After this, put on low heat, bring to a boil and simmer with constant stirring for 30 to 50 minutes until the dish reaches the required thickness.

Green peach jam

It is interesting that if for some reason the peaches for processing turned out to be not only hard, but almost completely unripe and green, then you can still get a very tasty and, most importantly, aromatic dish for the winter from them. You just need to know and use some secrets.

In order for the fruits to acquire the necessary juiciness, they must be blanched before direct cooking.

You will need:

• 0.4 kg of peaches;
• 4 cups granulated sugar;
• 1 glass of water.

Preparation:

1. The fruits are washed, pierced over the entire surface with a fork or toothpick and placed in boiling water for 10 minutes.
2. The water is poured into a separate container and placed in a cold place, and the peaches are placed in a colander and left to drain in this form for a day.
3. After the required time, the peaches are again heated to a boil in the same water and again removed with a slotted spoon and set aside.
4. In the meantime, all the amount of sugar required by the recipe is completely dissolved in water.
5. Place the fruit in the syrup and leave for 6-7 hours.
   
6. Boil the fruits in syrup for about 20 minutes, then roll them up, placing them in clean, sterile jars.

Thick winter jam from peaches with gelatin, gelatin, pectin or agar-agar

To make peach jam thick, it is not at all necessary to add a lot of sugar to it or spend a lot of time on heat treatment, losing precious vitamins and other useful substances.

It is enough to use special substances of natural origin, which can easily act as thickeners.

Pectin

This substance is most often extracted from apples, pears, some berries and citrus fruits. Pectin substances are found in small quantities in peaches and other fruits. It is rare to find pectin in its pure form. More often it is sold as a mixture with sugar and citric acid called zhelfix.

The main advantage of using ready-made pectin (or gelatin) is the reduction of heat treatment when making jam to just a few minutes. Equally important is that with its addition you can use a minimal amount of sugar. It is pectin that becomes one of the main preservatives responsible for the safety of the product during the winter. Sugar is used only to enhance the taste of peaches. This feature of jam with pectin is very important for those who monitor their health and the condition of their figure.

After all, the calorie content of such a delicacy is also minimal.

So, to make natural and low-calorie peach jam you will need:

• 0.7 kg of peaches;
• 0.3 kg sugar;
• 0.3 l of water;
• 1 tsp. pectin powder.

Preparation:

1. The fruits are washed in cool water, the pulp is carefully removed from the seeds and cut into convenient pieces.
   Important! The peel does not need to be removed, as it can separate from the fruit and spoil the appearance of the product only during prolonged cooking.
2. The fruits are sprinkled with sugar in layers and left for some time until the juice forms.
3. Then add pectin and cold water and mix thoroughly.
4. Heat the fruit mass and boil for about 12-15 minutes.
5. While hot, the still liquid jam is poured into sterile jars and sealed.

Immediately after production, the workpiece may seem liquid; thickening occurs over the next 24 hours.

If zhelfix is ​​used as pectin, then the ratio of ingredients for making jam is as follows:

• 1 kg of peach fruits, pitted;
• 0.3-0.5 kg of granulated sugar (depending on the taste of peaches);
• 1 package of “zhelfix 2:1”.

If the peaches are not very juicy, you can add 30-50 g of water, but this is usually not required.

The manufacturing process is completely identical to that described above, only the boiling time can be reduced to 5-7 minutes.

Gelatin

This is a jelly-forming substance of animal origin and is often used to make delicious and thick desserts.

You will need:

• 1000 g peaches;
• 700 g granulated sugar;
• 200 ml water;
• 30 g gelatin.

Preparation:

1. The washed and pitted peaches are cut into conveniently shaped pieces, sugar and 100 ml of water are added.
2. Stir and boil for 15 minutes.
3. Cool to room temperature and boil again.
4. At the same time, gelatin is diluted in the remaining 100 ml of water and left until it swells.
5. Add the swollen gelatin to the jam and heat until almost boiling.
6. Place the fruit mixture with gelatin in sterile jars and screw tightly.

Agar-agar

For those who do not accept animal products, it is recommended to use agar-agar as a thickener. This gelling product is derived from seaweed.

Preparation:

1. Peach jam can be prepared according to any of your favorite recipes.
2. 5 minutes before readiness, add 1 tsp to 1 liter of prepared jam. agar-agar.
3. Mix thoroughly and boil everything together for no more than 2-3 minutes.
4. Roll up in sterile jars or enjoy a thick peach dessert within half an hour.

It should be noted that peach jam prepared with the addition of pectin or agar-agar can be stored in a cool place (cellar, balcony, refrigerator) even without the use of preservative lids. It is enough to use parchment paper soaked in 70% alcohol (or the drug “septil”, consisting of the same alcohol and sold in pharmacies without a prescription).

For canning, parchment is soaked in alcohol and immediately wrapped tightly around the neck of the jar with the preparation, securing tightly with a thick thread or rubber band.

Peach and apricot jam

This combination of the closest relatives in the fruit world is considered classic for making peach jam. To obtain an exquisite taste, kernels of seeds extracted from apricots and peaches are often added to it. Of course, provided that they do not taste bitter.

You will need:

• 1100 g peaches;
• 900 g apricots;
• 1500 g granulated sugar.

Preparation:

1. The fruits are cleared of seeds, from which the kernels, in turn, are extracted.
2. Apricots are cut into halves.
3. Peaches are cut into pieces comparable to the size of apricot halves.
4. The fruits are mixed with sugar and left to release the juice.
5. If not enough juice has been released, add about 150 ml of water.
6. Heat the fruit mixture over low heat until it boils and, covered with a towel, leave until it cools completely.
7. Add the kernels separated from the seeds and heat the workpiece again after boiling for about 20-30 minutes until it begins to thicken.

Sugar-free peach jam (no sugar, honey, fructose)

Peaches are very sweet fruits and there is a recipe according to which you can make jam from them without any sugar or other sweeteners. This recipe will be very useful for diabetics and for everyone who watches their figure.

For this you will need:

• 1000 g peaches;
• 400 g sweet pumpkin pulp;
• 100 ml water;
• 5-6 pieces of dried apricots.

Preparation:

1. Peaches are washed, pitted, cut into small cubes and boiled for 10 minutes in boiling water.
2. The pumpkin pulp is also cut into cubes, the dried apricots are cut into small pieces with a sharp knife.
3. In the water left over from blanching the peaches, boil the pumpkin pieces until they soften.
4. Add dried apricots and peaches, boil and cook for another 5-10 minutes.
5. When hot, peach jam is packaged in sterile jars.

How to make peach and melon jam

An interesting combination of peaches in jam with melon.

You will need:

• 1 kg of peaches, pitted;
• 500 g of pure melon pulp;
• 1 cinnamon stick;
• 900 g granulated sugar.

Preparation:

1. The peaches are cut into small slices, and the melon pulp is crushed using a blender or mixer.
2. In a saucepan with a thick bottom, combine melon puree, peaches and granulated sugar.
3. Add a cinnamon stick.
4. Over low heat, heat the mixture to a boil and leave to cool.
5. Do this operation three times, not forgetting to stir the fruit with a wooden spatula while heating.
6. At the last stage, boil the peach jam for about 15 minutes, remove the cinnamon stick and place it in sterile jars for subsequent swirling.

The aroma, taste and consistency of the resulting delicacy are incomparable.

Amazing jam from whole peaches for the winter

In order for jam from whole peaches to acquire the appearance and consistency of a real delicacy, it is necessary to choose firm, even slightly unripe, small fruits. They are boiled in syrup and must be sterilized.

You will need:

• 1 kg of peaches;
• 900 g granulated sugar;
• 250 ml water;
• a few mint leaves or sprigs.

Preparation:

1. Peaches are washed and pricked with a fork or toothpick.
2. Place them in boiling water for 3-4 minutes and remove them using a slotted spoon into a colander, in which they are washed under running cold water.
3. Dry it.
4. Sugar is completely dissolved in water by boiling.
5. When the syrup acquires a homogeneous consistency, add peaches to it.
6. Stir gently and boil for about 5 minutes over low heat.
7. Place the fruits in jars and pour boiling syrup over them.
8. Place a sprig or a couple of mint leaves in each jar.
9. Sterilize jars in boiling water for 10 to 20 minutes, depending on their volume.
10. Cover with lids and screw down for the winter.

How to make original peach jam in a frying pan

You can make so-called “fried” jam quite easily and quite quickly.In fact, although it is cooked using a frying pan, there is no frying process as such, since no fat is used during the cooking process.

You will need:

• 500 g peaches;
• 250 g granulated sugar;
• 3-4 g of citric acid.

When using cookware with a larger or smaller diameter, it is necessary to increase or decrease proportionally the amount of products used.

Preparation:

1. A pit is cut out of the washed fruits and cut into 5-6 pieces.
2. Place the chopped fruits in a dry frying pan, preferably with a Teflon coating, and sprinkle them with sugar.
3. After gently stirring with a wooden spatula, place the frying pan over moderate heat.
4. After boiling, reduce the heat.
5. Add citric acid.
6. Stirring regularly, remove foam from the surface of the jam.
7. After 35-40 minutes of heat treatment, the jam can be considered ready.
8. If you want to get a thicker delicacy, then either add more sugar or increase the boiling time to 50-60 minutes.

An unusual recipe for dry peach jam in the oven

Some may call this jam candied fruits, but regardless of the name, the resulting delicacy is quite comparable to many overseas sweets. But such peach jam is easy to prepare in ordinary home conditions.

You will need:

• 1 kg of peaches;
• 1.3 kg granulated sugar;
• 800-900 ml of water.

Preparation:

1. The washed fruits are pricked with a fork/toothpick over the entire surface.
2. Part of the water is frozen and, placing pieces of ice in the water, the peaches are placed there.
3. Maintain in this form for 2 hours, after which they are heated in the same water to a temperature of + 100 ° C.
4. Then drain the fruits in a colander and, after rinsing them with cold water, leave them in it for another 1 hour.
5. Meanwhile, the water in which the peaches were boiled is mixed with sugar, dissolving it in it without any residue.
6. Peaches are dipped in boiling syrup and boiled for 5-7 minutes over moderate heat.
7. Remove from heat, cool and then boil again for about 15-20 minutes.
8. Using a slotted spoon, carefully remove the fruits from the syrup and place them on a baking sheet lined with parchment paper in one layer.
9. The baking tray with fruit is placed in the oven, heated to + 50-60 ° C, to dry for several hours.
10. Then the fruits are again coated with syrup, sprinkled with powdered sugar and placed back in the oven for final drying.

Store dry peach jam in dry glass jars or thick cardboard boxes.

Royal recipe for peach jam

Peach jam made according to this recipe with photo is worthy of decorating even a royal table. After all, it uses the king of all spices - saffron, at the head of its numerous retinue.

You will need:

• 1.2 kg of peaches;
• 1 kg granulated sugar;
• 220 ml of purified drinking water;
• a pinch of chopped saffron;
• 1 cinnamon stick;
• 6 buds of cloves;
• a pinch of chopped ginger root;
• ½ tsp. freshly ground cardamom;
• a pinch of citric acid.

Preparation:

1. Carefully remove the skin from the peaches by first placing them in boiling water for 3 minutes and then in ice water.
2. To prevent the fruits from darkening, they are placed in water with the addition of citric acid.
3. Cut out the bone from the middle and cut the remaining pulp into neat slices.
4. A syrup is made from sugar and water and poured over slices of fruit.
5. Leave for at least 12 hours.
6. Then the sugar syrup is drained and, after heating to a boil, cook for 5 minutes.
7. Pour it over the peaches again and leave for 12 hours.
8. Repeat this operation 3 times.
9. At the last stage, the syrup is heated together with the fruit.
10. After boiling, add all the spices and simmer for a quarter of an hour on the lowest heat.
11. While hot, the jam is placed in sterile jars and sealed for the winter.

Peach jam with cinnamon

This recipe uses an interesting technology when fruits are simultaneously cooked in both their own juice and sugar syrup.

You will need:

• 2 kg of peaches;
• 1.5 kg sugar;
• 200 ml water;
• 2 cinnamon sticks.

Preparation:

1. The pulp is cut off from washed peaches, freeing the pits.
2. Pour in one kilogram of sugar and set aside to steep for about 5-6 hours.
3. At the same time, dissolve 500 g of sugar in 200 ml of water by heating and, stirring, achieve complete homogeneity of the syrup.
4. The fruits, mixed with sugar, are placed on the fire and at the moment of boiling, hot sugar syrup is poured into it.
5. Add cinnamon sticks and continue heating for 10 minutes.
6. Remove the preparation from the heat and leave for about 2 hours.
7. Heat again until boiling, add citric acid and remove the cinnamon sticks.
8. Boil for 10 minutes and, after placing in jars, roll up.

The video below clearly shows the process of making peach and cinnamon jam for the winter.

Strawberry-peach jam

The addition of strawberries gives peach jam a unique flavor. The preparation method remains the same as in the above recipe, but the following ingredients are used:

• 1 kg of peaches;
• 500 g strawberries;
• 1 kg granulated sugar.

Cherry and peach jam

Cherry will give peach jam not only the necessary sourness, but also an attractive color shade.

The manufacturing technology remains the same, only the seeds need to be removed from the cherries.

The following products will be useful:

• 650 g peaches;
• 450 g cherries;
• 1200 g granulated sugar;
• 200 ml water.

Delicate raspberry and peach jam

Raspberries will add an interesting flavor to peach jam. The manufacturing process for this recipe is no different from those described above, but the composition of the ingredients is somewhat different:

• 800 g chopped peach pulp;
• 300 g raspberries;
• 950 g granulated sugar;
• 70 ml of drinking water.

The easiest peach jam without cooking

The easiest way to make peach jam is without cooking at all. Of course, you will have to store it in the refrigerator, but the safety of absolutely all the useful substances in it is ensured.

You will need:

• 1 kg of completely ripe fruits;
• 1 kg granulated sugar.

Preparation:

1. The fruit is peeled and the pulp is separated from the skin.
2. Grind the pulp using a blender or meat grinder.
3. Add sugar and mix thoroughly.
4. Leave for a couple of hours at room conditions so that it is easier for the sugar to dissolve in the puree.
5. Then distribute the cold peach jam into sterilized jars and put it in the refrigerator for preservation.

Recipe for peach jam with gooseberries and banana

This original recipe successfully combines very different fruits and berries, and the combination of flavors turns out to be very suitable: the sourness of the gooseberry is offset by the tenderness of the peach and the sweetness of the banana.

You will need:

• 1 kg of peaches;
• about 3 kg of ripe gooseberries;
• 1 kg bananas;
• 2 kg granulated sugar.

Preparation:

1. Gooseberries are crushed with a blender or through a meat grinder.
2. Peaches are pitted and cut into small pieces.
3. The bananas are peeled and also cut into small cubes.
4. Combine all the fruits in one container and mix with sugar.
5. Boil for about 15 minutes, making sure to remove the foam, and leave to infuse overnight.
6. The next day, they are boiled for the same amount of time and immediately rolled into jars for the winter.

Making peach jam with honey

You will need:

• 3 kg of peaches;
• 250 g flower honey;
• 700 g granulated sugar;
• 1 liter of drinking water;
• 200 ml rum.

Preparation:

1. Peaches are blanched in boiling water, then cooled in cold water and the skins are removed.
2. Divide the fruits into halves and cut out the seeds.
3. The kernels are removed from the seeds to be used for jam.
4. The fruit halves are placed in sterile liter jars.
5. Water with sugar and honey is heated to a boil. Then it is cooled and poured over fruits in jars.
6. Several kernels are placed in each jar, as well as 40-50 ml of rum.
7. Cover the jars with lids and set to sterilize in boiling water for 15-20 minutes.

Peach jam with cognac and cinnamon

Despite the somewhat exotic nature of the recipe, the manufacturing method is no different.

You will need:

• 1 kg of peaches;
• 100 ml cognac;
• 800 g granulated sugar;
• 0.2 tsp. ground cinnamon.

It is better to take ripe and juicy fruits, but if you get some hard ones, you may need to add 50-80 ml of water.

Preparation:

1. The fruits are washed, cut into slices and, covered with sugar, allowed to stand for several hours to form juice.
2. Place on medium heat and after boiling, cook, skimming off the foam, for about a quarter of an hour.
3. When the foam stops forming, add cinnamon and cognac.
4. Boil the same amount using low heat.
5. Place in sterile containers and screw tightly.

Recipe for delicious fig (flat) peaches jam

The fig peaches themselves are of great value both in terms of nutritional and beneficial properties. And when combined with spices, it turns out to be a real delicacy.

You will need:

• 1 kg fig peaches;
• 1 kg granulated sugar;
• 12-15 pink peppercorns;
• ½ cinnamon stick;
• ¼ tsp. ground cinnamon;
• 1 sprig of mint;
• ¼ tsp. citric acid.

Preparation:

1. Peaches, cut into pieces, are covered with sugar and left for a couple of hours.
2. Add spices, put on fire and heat to a boil.
3. Then reduce the heat to low and simmer the delicacy for about 40 minutes until fully cooked.

The most delicious peach jam with lemon balm

The recipe for peach jam with lemon balm is illustrated step by step with photos to make it even more accessible. It will certainly attract many supporters of healthy eating. After all, lemon balm will not only add its soothing aroma to the delicacy, but will also alleviate the condition of hypertension, cardiovascular diseases, neuralgia and asthma.

You will need:

• 1.5 kg of peaches;
• 1 kg granulated sugar;
• 1 bunch of lemon balm weighing about 300 g.

This winter jam recipe is also unique in that it is made partly from twisted peaches. As a result, the consistency of the delicacy is unique.

Preparation:

1. To begin, separate 300 g of peaches and grind them together with lemon balm through a meat grinder.
   
2. The remaining peaches, freed from pits, are cut into slices and, sprinkled with sugar, set aside for an hour or two.
   
3. Then combine all the fruits with chopped herbs together and cook over low heat for half an hour to an hour.
   
4. Distribute into jars and seal tightly.
   

An interesting recipe for peach jam in the microwave

What’s great about a microwave oven is that you can prepare an amazing dessert in it in a very short time. True, you can’t make global preparations in it. But for trying out different recipes, this is what you need.

You will need:

• 450 g peaches;
• a few pinches of cinnamon powder;
• a pinch of citric acid;
• 230 g granulated sugar.

And the cooking process itself is completely simple:

1. After washing the fruits and removing the seeds from them, they are chopped into 6-8 parts.
2. Place peaches with sugar in a special deep heat-resistant bowl for the microwave and carefully mix with a spatula.
3. Place in the oven for 6 minutes, turn on full power.
4. Season the workpiece with cinnamon and put it in the microwave again at slightly lower speed for 4 minutes.
5. After the last stirring, the process is completed by keeping the treat in the microwave at medium power for 6-8 minutes.
6. After which it can be packaged, sealed and stored.

Peach jam in a bread maker

Making jam in a bread machine has one main advantage: the housewife does not have to worry about anything. Neither about the process itself, nor about the possible burning of the dish, nor about its readiness. The device will take care of everything itself. But the yield of the finished product is very small - usually it is a jar with a volume of 250-300 ml. But you can try many different recipes.

Ingredients:

• 400 g pitted peaches;
• 100 ml water;
• 5 tbsp. l. granulated sugar.

It should be understood that the program for making jam in a bread machine is designed for a certain amount of time, usually about 1 hour. Therefore, if you use soft, ripe fruits, then instead of jam you will most likely end up with jam.But if you come across hard, slightly unripe fruits, the jam will turn out to be real, with pieces of fruit floating in it.

Preparation:

1. The pulp is cut from the fruit and chopped into convenient size pieces.
2. Accurately measure the required amount of fruit and sugar on a kitchen scale.
3. Place them in a bread machine container.
4. Close the lid, set the “jam” or “jam” program and turn on the device.
5. A sound signal will tell you when the dish is ready.

Rules for storing peach jam

Jars of boiled peach jam, hermetically sealed, can be stored in a cool room, where access to direct sunlight is blocked. The shelf life is at least a year. In a cellar with good ventilation it can increase to 1.5-2 years.

Conclusion

Peach jam is a unique delicacy, no matter what recipe it is made from. But any housewife strives for constant improvement, so you can and should try new recipes and choose the best ones for your family.

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